Vegan Classic English Muffin Sandwich

Start your day with the perfect plant-based breakfast: the Vegan Classic English Muffin Sandwich! This wholesome, satisfying sandwich layers a savory tofu scramble—seasoned with turmeric and nutritional yeast for a flavorful boost—on toasted vegan English muffins. Creamy avocado, juicy tomato slices, and fresh baby spinach add delicious texture and nutrients, while melted vegan cheese and a tangy swipe of vegan mayo tie it all together. Quick and easy to prepare in just 25 minutes, this recipe is ideal for busy mornings or a leisurely weekend brunch. Packed with healthy, vegan-friendly ingredients, it’s a delicious breakfast sandwich everyone will love.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Vegan English muffins
• 200 grams Firm tofu
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Nutritional yeast
• 1 tablespoon Avocado oil
• 4 slices Vegan cheese slices
• 1 large, ripe Avocado
• 1 large Tomato
• 1 cup Baby spinach leaves
• 2 tablespoons Vegan mayonnaise
• 1 teaspoon Lemon juice

Directions

Step 1

Prepare the tofu scramble: Drain and press the tofu to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.

Step 2

In a medium bowl, mix crumbled tofu with turmeric, salt, black pepper, and nutritional yeast until well combined.

Step 3

Heat a large skillet over medium heat and add avocado oil. Once hot, add the tofu mixture and cook for about 5 minutes, stirring occasionally, until heated through and lightly browned. Set aside.

Step 4

Toast the English muffins: Slice the English muffins in half and toast them in a toaster or oven until golden brown.

Step 5

Prepare the avocado and tomato: Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into thin strips. Slice the tomato into rounds.

Step 6

Assemble the sandwiches: Spread vegan mayonnaise on the bottom half of each toasted English muffin. Add a layer of fresh spinach leaves, followed by a few slices of avocado and tomato.

Step 7

Top with a portion of the tofu scramble, and then place a slice of vegan cheese on top of the tofu. Close the sandwich with the other half of the English muffin.

Step 8

Optional: For a melty cheese experience, wrap each sandwich in foil and place in a preheated oven at 180°C (350°F) for about 5 minutes.

Step 9

Serve warm, and enjoy your Vegan Classic English Muffin Sandwich.

Nutrition Facts

Serving size	(971.8g)

Amount per serving	% Daily Value*
Calories	1554.4

Total Fat 82.2g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 6.8g
Cholesterol 6.8mg	0%
Sodium 4814.4mg	0%
Total Carbohydrate 153.3g	0%
Dietary Fiber 28.4g	0%
Total Sugars 28.5g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 1177.3mg	0%
Iron 13.6mg	0%
Potassium 2166.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 14.6%

Carbs: 38.7%